Hummus with green and red pesto

Ingredients:

• 1/4 cup sun-dried tomatoes in oil (60 g)
• 6 tbsp olive oil + extra for serving
• 1/4 tbsp. grated parmesan
• 2 tablespoons pine nuts
• 2 small cloves of garlic
• 1 tbsp. ready-made hummus
• 1 cup fresh basil leaves
• Sea salt flakes, such as Maldon, to serve
• Pita chips, for serving

Preparation:

1. Place the sun-dried tomatoes, 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts, and 1 clove garlic in a food processor. Process, scraping down the sides of the bowl as needed with a rubber spatula, until a smooth paste forms, about 1 minute. Season with coarse salt and black pepper. Add 1/2 cup hummus and process until smooth. Transfer the hummus and red pesto to a small bowl. Wash the bowl and blade of the food processor.
2. Place the basil leaves, the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts, and 1 clove garlic in a food processor. Process, scraping down the sides of the bowl as needed with a rubber spatula, until smooth. Season with salt and pepper to taste. Add the remaining 1/2 cup hummus and process until smooth. Transfer the hummus and green pesto to a separate bowl.
3. To serve, carefully spoon the red hummus onto one half of a serving bowl and the green hummus onto the other half. Smooth the surface of each hummus with the back of a spoon, then gently fold the green hummus into the red. Drizzle with olive oil and season with sea salt and pepper. Serve with pita chips.